Italian spinach baked eggs and noodles | Heart and Stroke Foundation

Ingredients

• 2 tsp (10 mL) extra virgin olive oil
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 2 tsp (10 mL) dried oregano leaves
• 1/4 tsp (1 mL) hot pepper flakes
• 1 bottle (700 mL) passata (strained tomatoes)
• 1 pkg (5 oz/142 g) baby spinach, chopped
• 1 yellow or orange bell pepper, diced
• 4 eggs
• 1/4 tsp (1 mL) fresh ground pepper
• 3 tbsp (45 mL) fresh grated Parmesan
• 3 cups (750 mL) egg white broad pasta noodles